I’m officially naming this the “Summer of Popsicles” here on the blog. And in my life. Normally I try to post a little variety, so I hesitated on sharing back-to-back popsicle recipes. Also, I have a running list of new dishes and treats on the back-burner right now just waiting impatiently to be added to my virtual recipe box. They’ll just have to wait. These creamy, dreamy matcha popsicles need to be shared. And made. By everyone. Everywhere. Right now.
I love matcha. You can probably tell by the number of matcha recipes on this blog. I have about 100 more ideas floating around happily in my head right now. This is what happens whenever I get a shipment of my favorite matcha green tea from Pure Matcha (it really is my favorite, and no they are not paying me to say that). Luckily the matcha itself is giving me a nice boost of calm, focused energy to entertain all of these delicious ideas.
These luscious ice cream bars are so easy to make. Just blend, pour, and freeze. Only 5 ingredients and a good blender is required, no ice cream maker needed! (If you do have an ice cream maker, however, this would be amazing churned into a creamy ice cream!) I used dates to sweeten, as they are my favorite natural way to sweeten treats, and they also have the added benefit of not freezing so they help keep the popsicles nice and creamy. I added just a touch of vodka, which also helps reduce ice crystals, but feel free to leave it out.
With no end to the hot summer temperatures in sight, I’ll continue to keep the popsicle recipes on high priority. Hope you give these a try!
Matcha Green Tea Popsicles – Vegan and Date-Sweetened
Makes 6 – 8 popsicles
- 1 cup coconut cream*
- 1/3 cup cashews, preferably soaked 4 hours**
- 1/2 cup water
- 1/2 cup soft and pitted medjool dates, packed
- 1 tbsp matcha green tea powder
- 1 tbsp pure vanilla extract
- optional: 1 tbsp vodka
- Drain and rinse the cashews and add them to your blender with the remaining ingredients. Blend on high for 1-2 minutes until completely smooth. Pour the liquid into popsicle molds and freeze for several hours or overnight.
* Use full fat coconut milk and scoop the cream off the top (it helps to refrigerate it overnight, this will separate the cream from the liquid) or use canned coconut cream.
**A high speed blender is best for whirling those soaked cashews into cream. If you don’t think your blender can do the job, try substituting 3 tablespoons of raw cashew butter in place of the cashews.
Disclaimer: Although I am not monetarily compensated for mentioning Pure Matcha, I do occasionally receive products to try. All opinions are 100% my own, and I’ve been a happy customer of Pure Matcha for years now. I’d never ever recommend a product unless I absolutely loved it and used it regularly.